This easy Lasagna Soup has all the cozy, cheesy flavors of classic lasagna in an easy, comforting one-pot dinner that’s sure to be on your weekly meal rotation.
Our family absolutely loves lasagna, it’s one of our favorite meals β but when there’s no time to layer and bake, this one-pot Lasagna Soup is the perfect solution. It has all of the comforting, cheesy flavors we crave from classic lasagna in an easy to make, warm bowl of soup. It’s quick to throw together in about 30 minutes, always a hit, and hearty, so it’s perfect for family dinners and hearty weekend meals.
Made with savory ground beef, wavy noodles and a rich tomato broth, every bowl is finished with a dollop of creamy ricotta and extra melty cheese for that signature lasagna flavor. Warm and filling, this Lasagna Soup is just as delicious the next day, so leftovers are a bonus. We’re thrilled it’s soup season so we can make this all fall and winter long, and have a hunch you will, too.
If you like this easy and comforting soup, be sure to try a few of our other favorites. We love this flavor-packed Loaded Enchilada Soup and this Slow Cooker Minestrone Soup is always a hit.
Why You’ll Love This Recipe:
- Delicious shortcut lasagna. You get all the classic, comforting flavor of traditional lasagna, but without the work of layering noodles, sauce, and cheese. It’s easier and just as tasty.
- One-pot with minimal clean-up. Everything goes into just one pot for a quick and easy cook, and an even simpler clean up.
- Make it on the stove or in the crockpot. This recipe includes both a stovetop method and a full crockpot version, so you can this whichever way you’d prefer.
- Crowd-pleasing recipe that’s idea for leftovers. This delicious soup is loved by all, and it’s just as good, if not better the next day. So leftovers are great to have.
Ingredients:
- Oil: To saute.
- Onion & Garlic: Aromatics for savory flavoring.
- Beef: We like 80/20 for the juicy texture.
- Italian Seasoning: For that classic lasagna taste.
- Salt & Pepper: Adjust and taste as you go.
- Pasta Sauce: Use your favorite good-quality jarred sauce.
- Chicken Broth: Use your preferred brand.
- Crushed Tomatoes: To give the soup that rich, tangy base.
- Noodles: We like Mafalda noodles, or you can use broken lasagna noodles, too.
- Mozzarella cheese: Mild and perfectly melty, use freshly shredded.
- Italian Cheese Blend: Adds even more flavor.
- Ricotta: For topping, for even more of that traditional lasagna flavor and texture.
How To Make Lasagna Soup:
Instructions:
1. Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
2. Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. Pour in pasta sauce, 4 cups chicken broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer until noodles are al dente.
3. Serve immediately, topping with ricotta and cheeses!
Slow Cooker Method:
If you’d rather use your slow cooker, we have the foolproof method for that too!
1. To a skillet, add the ground beef and onion and cook over medium heat. Break up the beef as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes. Add garlic, Italian seasoning, salt and pepper stir and add to the crockpot.
2. Next pour the diced tomatoes, tomato sauce and chicken broth into the crockpot. Stir until well mixed.
3. Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours.
4. 30 minutes before serving, add the noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes.
5. Serve warm with ricotta, and parmesan cheese on top
Expert Tips
- Brown the beef first for slow cooker method. If you’re using the crockpot version, brown the beef, onion, and garlic on the stovetop first, then transfer everything except the noodles to the slow cooker and cook on high 3-4 hours or low 4-6 hours. This will give the beef a nice caramelized texture and flavor.
- Add the noodles last. Add the pasta during just the last 30 minutes of cooking (whether it’s the stovetop or crockpot method) so they don’t turn mushy.
- Top each bowl with cheese before serving. When you’re ready to serve, top the bowls individually with ricotta and cheese, rather than mixing it into the whole pot. This will give the soup the ideal texture.
- Use Mafalda noodles for classic lasagna presentation. If you want that traditional mini-lasagna-noodle look, these noodles are best. But you can just as easily break regular lasagna noodles into pieces.
Variations & Substitutions
- Make it in the crockpot. For an easy, hands-off version. The instructions are in the recipe notes, too.
- Swap ground beef for Italian sausage. For a different flavor profile. Use mild, hot, or a combination.
- Add a handful of spinach. Add in extra vegetables for flavor, texture and color.
- Use parmesan cheese. Try this nutty, savory cheese in addition to or instead of, the Italian cheese blend for topping.
Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. If possible, store any noodles separate from the soup, as they’ll soak up the liquid and can turn soft. Reheat on the stove over medium low heat with a splash of broth to loosen, if needed. We recommend storing the cheese topping separately, and adding to each both right before serving.
You can freeze this soup, but we recommend doing so without the noodles and cheese for the best texture. Store in an airtight container in the freezer for 3 months, then thaw in the fridge overnight before reheating on the stove and adding fresh pasta and cheese closer to serving time.
You can make this soup in advance for a time-saving meal. Prep and cook the soup, but hold off on adding the noodles and cheese until close to serving.
Frequently Asked Questions
Definitely. The crockpot is a great hands-off way to make this soup. The instructions are included in the recipe notes β just be sure to brown the meat and onion and garlic first.
Yes! Break them up in to smaller bite sized pieces. They don’t have to be perfect!
Noodles naturally soak up the broth and liquid the longer they sit, so we recommend eating this as quickly as possible, or storing the noodles separate from the broth and adding closer to serving time.
Yes, but without the noodles and cheese, since freezing and thawing the pasta and cheeses can change their texture.
More Comfort Food Pasta Recipes
- Cheesesteak Tortellini
- Slow Cooker Chicken Divan
- Creamy Stovetop Mac and Cheese
- Chicken Pot Pie Casserole
Lasagna Soup
Ingredients
Method
- Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
- Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. Pour in pasta sauce, 4 cups chicken broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer until noodles are al dente. Serve immediately, topping with ricotta and cheeses! Enjoy!
Notes
Crockpot Version: To a skillet, add the ground beef and onion and cook over medium heat. Break up the beef as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes. Add garlic, Italian seasoning, salt and pepper stir and add to the crockpot. Next pour the diced tomatoes, tomato sauce and chicken broth into the crockpot. Stir until well mixed. Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours. 30 minutes before serving, add the noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes. Serve warm with ricotta, and parmesan cheese on top.
Video
Notes
- Store leftover soup in an airtight container in the fridge for up to 4 days. If possible, store noodles separate from the soup, as they’ll soak up the liquid and can turn soft. Reheat on the stove over medium low heat with a splash of broth to loosen, if needed. We recommend storing the cheese topping separately, and adding to each both right before serving.
- You can freeze this soup, but we recommend doing so without the noodles and cheese for the best texture. Store in an airtight container in the freezer for 3 months, then thaw in the fridge overnight before reheating on the stove and adding fresh pasta and cheese closer to serving time.
- Make this soup in advance β Prep and cook the soup, but hold off on adding the noodles and cheese until close to serving.